Dirty Little Lentils

Ally at the Desk is up to 2nd year French, and those wonderful French recipe translations for extra credit are continuing this year.

Dirty Little Lentils

Dirty Little Lentils

A new year of school has begun and Ally at the Desk is up to 2nd year French, and those wonderful French recipe translations for extra credit are continuing this year.

This pork and lentil dinner recipe was translated and prepared by Ally and her classmate, Abby. (Yes, really… Ally and Abby!)

Lentils come from the Mediterranean countries and have been cultivated for more than 2,000 years. There are three varieties of lentils: blond, brown, and green (most commonly found in France).

Green lentils are dried in the sun while still in the fields. France produces 20,000 tons of green lentils per year.

When the project started, the young chefs were not sure what a lentil was. So my husband drove to the grocery store with the girl’s list in hand picking up all of the needed ingredients. First year French brought hot cocoa, a ham and cheese sandwich and a dessert made with pears. This year the recipes have apparently been stepped up a notch and tonight we were treated to a homemade French dinner.

This recipe was a bit pricy for an extra credit project, but thankfully, the girls loved it and decided the recipe is a keeper. Bon appetit!

Ally and Abby

Ally and Abby

Dirty Little Lentils

Ingredients:

    4 pounds of pork
    1/2 pound of bacon
    1 pound of lentils
    4 Carrots
    2 Onions
    2 Tablespoons butter
    Salt and pepper to taste

Directions:

    -Put the pork and bacon in a pot.
    -Cover with water and cook for one hour and 30 minutes.
    -Peel and cut carrots.
    -Peel onions and cut into small pieces.
    -Add the lentils, carrots and the onions to the meat.
    -Let cook for 30 minutes over low heat.
    -Remove from pan and keep the broth.
    -Melt the butter in a pot.
    -Add the meat, salt and pepper, add vegetables.
    -Pour a ladle of broth.
    -Let cook for 20 minutes.
    -Serve!

3 Comments

  1. ameliadude

    We deeply miss Thom’s comments and help with Allys translations to her French Recipes. He always was the first to let her know what a good job she had done. Hope he can see this and wish he could remark! RIP Thom!!!

  2. Ameliaprivateeye

    Ally talked about Thom during the whole project. She has some fine memories of him to carry in her heart – he is missed.

  3. Publisher

    If she ever needs a hand in translating I’ll be happy to, as Thom’s brother, step in his footsteps. I am glad to know that he is missed as his spirit moves on.

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